Dec 23, 2013

Celebrating 3rd Blog Anniversary With Rasgulla

It's time to celebrate, Yes!!!! My blog has been successfully completed 3 years since I started the blog. Blogging has become an important of my life. Planing, cooking, clicking, writing and then posting each activity excites me and gives me full satisfaction when I post a recipe. I have learnt so many things after I started the blog. Blogging has become our way of life and I enjoy every bit of it, learning new technique, new cuisine and new joy. I want to thank to all my readers, blogger friends for the tremendous support and love. All of you who have tried my recipes and love it. 

I thought of making something special to celebrate this occasion and make Bengali famous dessert Rasgulla. It is regarded as the 'King of all Indian Sweets' which is soft, juicy and spongy made from paneer using milk and the most popular sweet in Calcutta as well as rest of India and the World. Here we go with the recipe..

Ingredients :

Milk - 1/2 ltr
Lemon juice/ vinegar - 1/4 cup
Ice cubes - 4-5
Sugar - 2 cup
Water - 3 and 1/2 cup
Cardamom powder - a pinch
Saffron - a pinch (optinal)

Method :

In a heavy bottom pan, put milk and bring to boil. When it starts boiling add lemon juice and stir continuously until water clears and the milk curdles completely. Add ice cubes, switch off the flames and allow it to melt completely.

Take a muslin cloth and pour the curdle milk and hang it under the sink. When water filter completely and wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30 mins without disturbing it.

When the water is completely drained, remove the paneer from the cloth and take it in a bowl. Now rub it well using well your hands to form a smooth mixture. If the paneer is too dry then add few drops water. you have to rub it long time to make really smooth. Make form them into smooth lemon size ball and keep aside.

Heat water in a wide bottomed vessel, then add sugar, cardamom powder and saffron and keep stirring till sugar dissolves completely. When the sugar syrup boils and start boiling then add the balls slowly one by one and simmer it in 5 mins. They will expand to about double their size while cooking in the syrup. Close the heat and wait for few minutes before you open the lid. The rasgullas should be little spongy. 

Tomorrow announce 3rd blog anniversary event & giveaway.....................



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